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Tripe Fricasseed with Onions

A stew of tripe simmered in milk with onions, spices, and thickened with flour and cream or butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Onion and mustard match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 9,259 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Tripe Fricasseed with Onions

Ingredients

Directions

Prepare the tripe

  1. Cut the tripe into pieces 3 inches long and 2 inches wide.

  2. Wash the tripe in cold water and dry with a cloth.

  3. Place the tripe in a bright stewpan with 1½ pints of new milk.

  4. Simmer gently for 2 hours, stirring frequently.

Add the onions and seasonings

  1. Peel the onions and add them to the tripe.

  2. Simmer for 30 minutes.

  3. Remove the onions and chop them finely.

  4. Season the chopped onions with salt, sugar, mustard flour, white pepper, and grated nutmeg.

  5. Stir in 2 teaspoons of baked flour into the milk.

  6. Simmer for an additional 15 minutes.

Finish and serve

  1. Add ½ cup of thick cream or 2 ounces of fresh butter, stirring quickly.

  2. Serve immediately while very hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + mustardtop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Mustard + nutmegtop 8% of all pairs
    Smell alikestrong
    Cooked together1,019 recipes

    Shared aroma: methyleugenol (clove, spice).

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Mustard + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together5,066 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tripe
Forms the body of the dish, becoming tender through long gentle simmering.
New milk
Cooks the tripe slowly and forms the base of the sauce.
Onions
Add sweetness and savory flavor to the sauce as they cook.
Baked flour
Thickens the milk into a smooth, lightly bodied sauce.
Thick cream or fresh butter
Adds richness and a silky finish to the sauce.

The step that matters

Stirring in the cream or butter. Adding rich fat at the end while the sauce is very hot and stirring quickly helps it emulsify smoothly into the thickened milk instead of separating or becoming greasy.

Swap the white pepper

How well each one fits the dish's main ingredients (milk, onion, sugar, mustard, flour, nutmeg, cream):

  1. Cinnamonfits better
  2. Cardamomfits better
  3. Capersfits better
  4. White pepperthe original

Fit is the average pairing score against milk, onion, sugar, mustard, flour, nutmeg, cream. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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